| OBSERVED SOME OPENED PACKAGES OF GOAT CHEESE AND OTHER CHEESES IN REACH IN COOLER THAT WERE NOT |
| PROPERLY DATEMARKED AND WERE HELD FOR MORE THAN 24 HOURS. THE ISSUE WAS DISCUSSED WITH THE |
| PERSON IN CHARGE AND WILL BE CORRECTED. PROPERLY DATEMARK ALL OPENED OR UNPACKAGED, |
| READY-TO-EAT AND POTENTIALLY HAZARDOUS FOODS HELD FOR MORE THAN 24 HOURS ACCORDING TO THE RULE |
| REQUIREMENTS CITED BELOW. |
| |
| 3717-1-03.4 Food: Limitation of Growth of Organisms of Public Health Concern |
| |
| (G) Ready-to-eat, time/temperature controlled for safety food - date marking. |
| |
| (1) Except when packaging food using a reduced oxygen packaging method as specified under paragraph (K) of this |
| rule, and except as specified in paragraphs (G)(4) and (G)(5) of this rule, refrigerated, ready-to-eat, time/temperature |
| controlled for safety food prepared in a food service operation or in a retail food establishment and held at a |
| temperature of forty-one degrees Fahrenheit (five degrees Celsius) or less for more than twenty-four hours, shall be |
| clearly marked to indicate the date or day, that is a maximum of seven days, by which the food shall be consumed on the |
| premises, sold, or discarded. The day of preparation shall be counted as day one. |
| |
| (2) Except as specified in paragraphs (G)(4) to (G)(6) of this rule; refrigerated, ready-to-eat time/temperature |
| controlled for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the |
| original container is opened in a food service operation or retail food establishment and held at a temperature of |
| forty-one degrees Fahrenheit (five degrees Celsius) or less for more than twenty-four hours, to indicate the date or |
| day, that is a maximum of seven days, by which the food shall be consumed on the premises, sold, or discarded, and: |
| |
| (a) The day the original container is opened in the food service operation or retail food establishment shall be |
| counted as day one; and |
| |
| (b) The day or date marked by the food service operation or retail food establishment may not exceed a |
| manufacturer's use-by date if the manufacturer determined the use-by date based on food safety. |
| |
| (3) A refrigerated, ready-to-eat, time/temperature controlled for safety food ingredient or a portion of a |
| refrigerated, ready-to-eat, time/temperature controlled for safety food that is subsequently combined with additional |
| ingredients or portions of food shall retain the date marking of the earliest-prepared or first-prepared ingredient. |
| |
| (4) A date marking system that meets the criteria stated in paragraphs (G)(1) and (G)(2) of this rule may include: |
| |
| (a) Using a method approved by the licensor for refrigerated, ready-to-eat time/temperature controlled for |
| safety food that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, |
| such as soft serve mix or milk in a dispensing machine; |
| |
| (b) Marking the date or day of preparation, with a procedure to discard the food on or before the last date or |
| day by which the food must be consumed on the premises, sold, or discarded as specified under paragraph (G)(1) of |
| this rule; |
| |
| (c) Marking the date or day the original container is opened in a food service operation or retail food |
| establishment, with a procedure to discard the food on or before the last date or day by which the food must be |
| consumed on the premises, sold, or discarded as specified under paragraph (G)(2) of this rule; or |
| |
| (d) Using calendar dates, days of the week, color-coded marks, or other effective marking methods, provided |
| that the marking system is disclosed to the licensor upon request. |
| |
| (5) Paragraphs (G)(1) and (G)(2) of this rule do not apply to individual meal portions served or repackaged for |
| sale from a bulk container upon a consumer's request. |
| |
| (6) Paragraph (G)(2) of this rule does not apply to the following foods prepared and packaged by a food processing |
| plant under inspection: |
| |
| (a) Deli salads manufactured in accordance with 21 CFR 110, such as ham salad, seafood salad, chicken salad, |
| egg salad, pasta salad, potato salad, and macaroni salad; |
| |
| (b) Hard cheeses containing not more than thirty-nine per cent moisture as defined in 21 CFR 133, such as |
| cheddar, gruyere, parmesan and reggiano, and romano; |
| |
| (c) Semi-soft cheeses containing more than thirty-nine per cent moisture, but not more than fifty per cent |
| moisture, as defined in 21 CFR 133, such as blue, edam, gorgonzola, gouda, and monterey jack; |
| |
| (d) Cultured dairy products as defined in 21 CFR 131, such as yogurt, sour cream, and buttermilk ; |
| |
| (e) Preserved fish products, such as pickled herring and dried or salted cod, and other acidified fish products |
| defined in 21 CFR 114; |
| |
| (f) Shelf stable, dry fermented sausages, such as pepperoni and Genoa salami that are not labeled "Keep |
| Refrigerated" as specified in 9 CFR 317, and which retain the original casing on the product; and |
| |
| (g) Shelf stable salt-cured products such as prosciutto and Parma (ham) that are not labeled "Keep |
| Refrigerated" as specified in 9 CFR 317. |
| - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
| OBSERVED A BOX OF SINGLE USE FOOD CONTAINERS STORED ON THE FLOOR IN SMALL STORAGE AREA. STORE |
| ALL SINGLE SERVICE ITEMS AT LEAST 6 INCHES OFF THE FLOOR TO PREVENT CONTAMINATION FROM THE |
| PREMISES. THE ISSUE WAS DISCUSSED WITH THE PERSON IN CHARGE AND WILL BE CORRECTED. |
| |
| 3717-1-04.8 Equipment, Utensils, and Linens: Protection of Clean Items |
| |
| (E) Equipment, utensils, linens, single-service articles, and single-use articles - storage. |
| |
| (1) Cleaned equipment and utensils, laundered linens, single-service articles, and single-use articles shall be |
| stored: |
| |
| (a) In a clean, dry location; |
| |
| (b) Where they are not exposed to splash, dust, or other contamination; and |
| |
| (c) At least six inches (fifteen centimeters) above the floor unless the items are kept in closed packages on |
| dollies, pallets, racks, and skids that are designed as specified under paragraph (II) of rule 3717-1-04.1 of the |
| Administrative Code. |
| |
| (2) Clean equipment and utensils shall be stored as specified under paragraph (E)(1) of this rule and shall be |
| stored: |
| |
| (a) In a self-draining position that allows air drying; and |
| |
| (b) Covered or inverted. |
| |
| (3) Single-service and single-use articles shall be stored as specified under paragraph (E)(1) of this rule and |
| shall be kept in the original protective package or stored by using other means that afford protection from |
| contamination until used. |
| - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
| ALL REACH IN COOLERS WERE COLD HOLDING BELOW 41F (+/- 2F) AT THE TIME OF INSPECTION. |
| |
| NO HOT FOOD TEMPERATURES WERE AVAILABLE AT THE TIME OF INSPECTION. |
| |
| GLOVES, TEMPERATURE MEASURING DEVICES, CHLORINE SANITIZING SPRAY WAS PROVIDED. |
| |
| HIGH TEMPERATURE WAREWASHING MACHINE = OK. |
| |
| OVERALL CLEANLINESS AND SANITATION WAS GOOD. |
| |
| A FOLLOW UP OF THE ABOVE CITED VIOLATIONS WILL BE CONDUCTED DURING THE NEXT REGULAR |
| INSPECTION. |
